Time to recover (Vegas)

November 5, 2011 at 2:20 am 1 comment

Last week was our trip to Vegas to celebrate Ryan (Roy’s good friend) and I’s October birthdays. We had a great time with a lot of shopping, eating, and of course some partying. Well lets just say staying up till the wee hours of the morning really messes with ones normal routine, and had to recover for a couple of days upon return to real life. I am happy to be home and back to blogging and cooking.

Being picked up at the airport by the limo, let the party begin!!

Peppermill Restaurant, best breakfast in Vegas and walking distance from our hotel.

Jean-Philippe Chocolates and Pastries – Bellagio

Bellagio was one of my favorite hotel/casinos, full of art including the botanical garden, entertainment, and luxury. It is a great place to sit down with a friend for a dirty martini. Runner up – Aria resort and casino is fairly new and very modern, with a truly unique shopping center next door, Crystals at CityCenter™. Some of my favorite brands included Louis Vuitton, Prada, and Versace just to name a few.

For our last night we celebrated at PURE in Caesars Palace.

Thanks to my wonderful husband for this trip and the great friends that made it so memorable!!

This week I planned simple meals since it has been so busy,

Dinner: I used left over beef sirloin roast that was frozen to make this dish

Beef Barley Soup

(Adapted from – Martha Stewart)

Ingredients

(6-8 servings)

  • Salt and freshly ground black pepper
  • 1 pounds beef sirloin roast (precooked from crook pot)
  • 1 small yellow onions, peeled and chopped
  • 3 cups Homemade Beef Stock Homemade Beef Stock Or Beef Broth
  • 1 bouquet garni of rosemary, thyme, and bay leaf
  • 3/4 cup pearl barley
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 1 acorn squash, peeling and cut into 1/2- inch pieces
  • 2 small parsnips, peeled and cut into 1/2-inch pieces
  • 1 pound mixed mushrooms, such as cultivated white, cremini, yellowfoot, chanterelle, hedgehog, or black trumpet, cut into 1-inch pieces (I omitted since Roy does not like mushrooms)
  1. Heat oil in a large pot over medium-high heat. Cook onions, stirring constantly, until well caramelized, about 5 to 7 minutes.
  2. Place meat in pot, and add stock. Bring to a boil. Reduce heat, and simmer for 1 hour. Add bouquet garni, barley, and vegetables, and simmer for 1 hour, adding more stock if necessary. Adjust seasonings.
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Entry filed under: Uncategorized.

Birthday Weekend = 30 Football and Food

1 Comment Add your own

  • 1. Susie  |  November 5, 2011 at 3:00 pm

    You look so happy! What a fun trip. Perfect gift Roy. 🙂 And thank you for the soup recipe. I love to make soup in the Fall and this one sounds delicious.

    Reply

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